This recipe requires some up-front chopping and prep, but once you have all the ingredients ready to go, the dish comes together in minutes.
12 sheets of roasted seaweed snack , cut in stripsTo cook the pearl barley, combine barley and 2 ½ cups broth or water in a small sauce pot. Bring to a boil. Cover and reduce to a simmer. Cook 40 minutes until barley is tender and liquid is absorbed.Add barley, kimchi, kimchi juice, and tamari.
Saute, stirring continuously until barley is warmed through, kimchi is slightly wilted, and liquid is mostly evaporated, about 4-5 minutes.Divide barley into 4 bowls. Top each bowl with ½ soft boiled egg, 1 tbsp green onion, ½ avocado, ½ tbsp sesame seeds, and 3 sheets of seaweed snack.
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